I can see a kettle corn vendor as I drive up to the Framingham farmers market on the Village Green. I love the sweet and salty snack, and I grab a bag to munch on as I tour the market, not yet having had lunch. There are produce vendors on both sides of the sidewalk,…
The Mushroom Farm at Fungi Ally
Four years ago, Willie Crosby sat in his friend’s basement harvesting mushrooms from fruited sawdust logs. In a space that was only 8 x 16 feet, he could inoculate 200 logs per week with mushroom mycelium and bring them to harvest. Willie was a produce farmer but he was inspired to grow mushrooms after reading…
Making Pesto at the Market Test KITCHEN
The word “pesto” comes from an Italian word meaning “to pound, to crush.” This refers to the method of making pesto from crushed basil leaves and crushed garlic cloves. Last Friday in The KITCHEN at the Boston Public Market, Stillman’s Farm set up a test kitchen to try out three different kinds of pesto. Some…
Farmers Market Series Part Two: Boston Public Market Pop-ups
The Boston Public Market, the largest indoor, year-round farmers market in Boston, opened two new seasonal locations over the last month: one in the Seaport District and one in Dewey Square. The BPM sources exclusively local produce, meat and goods from small businesses around New England, focusing on helping our local communities and economy. The small…
Farmers Market Series Part One: Needham
All during open-air market season, I’ll be visiting different farmers markets in Boston and Metro West (where I live), and reporting back about the vendors, produce, and goods for sale. First up- Needham Farmers Market. Last Sunday was opening day for the Needham Farmers Market, and I’ve visited twice. The first thing that you need…
Asparagus Scallion Risotto
I’m all about keeping meals simple this spring: last week it was simple grilled haddock with rhubarb tomato salsa, and the week before it was over-easy egg sandwiches with spring greens. Making risotto this week was a time commitment, so it’s best to keep the ingredients simple. Asparagus and scallions, two stars of the spring…
A cup of mushroom tea with Liat Racin, founder of Tamim Teas
A bite of ginger, a little nuttiness from the turmeric, and a deep earthiness. That must be the taste of the mushrooms… or maybe that’s still the turmeric. The hot cup of Lion’s Share mushroom tea steams, and makes the room smell of ginger. In Liat Racin’s kitchen in Somerville, the shelves are lined with…
Grilled Haddock with Rhubarb Tomato Salsa
Rhubarb and zucchini are in season! Pleasantly surprised at the Natick Farmers Market yesterday, I bought some of each, and then I sat for 20 minutes trying to think of how to use them both. Rhubarb is usually used in sweet dishes, but it has a nice, naturally tart flavor. I really wanted to spend the…
Open-faced Egg Sandwich with Spring Greens
Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and…
The Clean Food Club 